Today we’d like to introduce you to Jessica Baston.
Hi Jessica, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I am a 30 year old Cincinnati native. I have worked in the food industry for the last decade and I am currently a Chef in the Over The Rhine area at Maize Arepas and Bar. I currently serve Puerto Rican and Venezuelan cuisine. I started working in kitchens to earn money for school shortly after my mom passed away in 2011. I grew up in a single-family household with my younger sister so I have pretty much been on my own since I was 19. My previous culinary experiences consisted only of helping my mom with dinner and eating my grandma’s traditional German and Hungarian meals. My family immigrated from there and their cultures and stories have shaped how I relate food with culture and family. I have been in the industry for almost a decade and instead of going to culinary school, I trained under local well-respected chefs within the Cincinnati area. I worked my way up in a male-dominated industry through dedication, discipline, and a strong passion for great food. Renee Schuler of Eat Well Celebrations and Feasts first sparked my interest. She inspired me to explore further into this world and as I say helped me fall in love with food. She was an amazing teacher and her care for flavors and clean eating being delivered at a large catering scale created an explosive environment in which I could just dive right in. She also showed me how this industry is not the easiest for a female and that I will have to push harder to be successful.
I continued working within the Hyde Park area in more fine dining geared restaurants for the next 7 years. I was constantly challenged and pushed to stand out amongst the boys. Kitchen environments were notorious for being rough and that cooks needed to walk with a thick skin. I predominantly pushed myself to work broiler, grill, or sauté. I worked these stations in Ash American Fare (previously known as Cumin), Tellers, and the Cincinnati Country Club. I had some great mentors throughout this time and even worked with chefs from the Maisonette.
I came down to the OTR area to help open a traditional ramen and dumpling place (Dope Dumplings and Noodles) and worked as their chef for the next two years. Following Dope, I met Angel Batista and came to know my new home that is Maize. I have been running Maize for the last four years. I work closely with the owner (who is from Puerto Rico) to match the flavors that are sold directly on the streets of Puerto Rico. Angel beautifully brought his homeland into OTR while also elevating and encouraging his staff to go further. I pay close attention to the traditional recipes and it is not uncommon for me to get a recipe from someone’s grandma or mother. Through his support, I was able to fully understand the culture. Learning about Puerto Rican and Venezuelan food reminds me of my mom teaching me about my German and Hungarian roots. I pride myself in creating food and flavors that remind people of home. Within all food, there is culture to be discovered. I pair my food with the history or story it deserves, all while teaching those who enjoy it.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
In my earlier years, it was not uncommon for me to be told that something was a “man’s position” and that women predominantly work in pastries or salad stations. I had to constantly push against these barriers to break this mold. I refused to be complacent, but for a few restaurants, it was a battle. I would work broiler or grill positions until a male cook was found and then I would train them to work the station and be moved back down to salad stations. When I would challenge this the response I would usually get is “men don’t like to work salads.”
Now that I am in a position of power, my most common struggle is having men respect me. I’ve worked hard my entire career to be where I am and succeed. It is not uncommon for my staff to be older than me or question my skills right after meeting me. I have been determined to change these views and change the environment surrounding kitchen and serving staff. No employee is less or more important than the next. From my dishwashers to my sous chef and any individual for that matter, everyone is treated equally.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I specialize in recreating flavors from their roots or traditional styles of cooking. Whether it be cultural or historical, I aspire for guests to taste their food and it takes them back to a home-cooked meal, and for those trying a new food to lean into it with ease. From the first step into the restaurant, I want you to enter into our world, from the smells, the food, the presentation to the music you hear. A restaurant should hit all of our senses not just your taste buds.
We’d love to hear about any fond memories you have from when you were growing up?
My favorite childhood memories are those where my family was together. Whether it was my great grandma’s sweet tea or my mom’s sauerkraut and mashed potatoes, it brought us all together. My mom was big on making us sit down together for dinner, and I do the same with my staff. Every day I make a meal for my staff and we take a moment and sit down and eat together before service.
Contact Info:
- Website: https://maizeotr.com/
- Instagram: https://instagram.com/maize_otr?igshid=YmMyMTA2M2Y=
- Facebook: https://www.facebook.com/jessica.baston.3
- Other: Personal Instagram @jbindakitchen
Image Credits
Anna Maria
Angel Batista
Jessica Baston
